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Professional
Lovers’ Surprise
Made with Raspberry Inspiration
An original recipe by franck Wenz
7 stepsMakes 20 pieces
Recipe Step by Step
01
Raspberry Inspiration Crémeux
370g RASPBERRY INSPIRATION
470g Water
15g Natur Emul
855g Total weight
Melt the couverture at 115°F (45°C).
Heat the water to 95°F (35°C) and add in the Natur Emul using an immersion blender.
Emulsify using the blender.
Make sure you let the crémeux set for at least 3 hours in the refrigerator.
Heat the water to 95°F (35°C) and add in the Natur Emul using an immersion blender.
Emulsify using the blender.
Make sure you let the crémeux set for at least 3 hours in the refrigerator.
02
Kalingo Chocolate Jelly
495g milk
30g sugar
3g pectin X58
165g KALINGO 65%
Mix the sugar and pectin X58 together. Warm the milk and whisk in the sugar-pectin mixture. Bring the mixture to a boil, stirring all the while. Gradually combine the hot milk with the melted couverture, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion. Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete. Leave to cool for a moment to 85°F (30°C) and pour out. If necessary, you can reheat the jelly to 140°F (60°C) and pour out at 85°F (30°C).
03
Almond Streusel
100g Brown sugar
100g All-purpose flour
100g Almond flour
100g European-style butter
Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
It will form into small balls, then into a rather uneven dough.
Stop mixing and put this “dough” in the refrigerator for at least 30 minutes.
Pass the cooled dough through a 4mm sieve or a mesh rack to obtain evenly sized granules.
Store in the refrigerator or freeze until you are ready.
Bake the streusel granules at 300-320°F (150-160°C) with the oven door slightly ajar to ensure a golden color.
When the streusel is cold, spray it with the chocolate spray gun mixture to protect it from moisture.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
It will form into small balls, then into a rather uneven dough.
Stop mixing and put this “dough” in the refrigerator for at least 30 minutes.
Pass the cooled dough through a 4mm sieve or a mesh rack to obtain evenly sized granules.
Store in the refrigerator or freeze until you are ready.
Bake the streusel granules at 300-320°F (150-160°C) with the oven door slightly ajar to ensure a golden color.
When the streusel is cold, spray it with the chocolate spray gun mixture to protect it from moisture.
04
Raspberry Juice
2090g Frozen whole raspberries
Thaw the raspberries overnight in a bowl.
Cover the bowl with plastic wrap so it is airtight.
Put the bowl in a bain-marie and cook for approx. 2 hours until you get a lot of juice.
Strain through a cheesecloth without pressing the fruit.
Cover the bowl with plastic wrap so it is airtight.
Put the bowl in a bain-marie and cook for approx. 2 hours until you get a lot of juice.
Strain through a cheesecloth without pressing the fruit.
05
Raspberry Foam
625g Raspberry juice
60g Sugar
10g Pectin NH
Heat the raspberry juice and add the sugar and pectin NH mixture.
Store in the refrigerator.
Once it has cooled, place it in a siphon with two gas chargers.
Store in the refrigerator.
Once it has cooled, place it in a siphon with two gas chargers.
06
Kalingo Chocolate Sorbet
470g water
10g Fat-free milk powder
60g sugar
25g Glucose powder
3g Ice cream stabilizer
135g KALINGO 65%
Carefully weigh all the ingredients.
First, pour the water into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 75°F (25°C), add the fat-free milk powder.
At 105°F (40°C), add the sugar, glucose powder and stabilizer.
At 140°F (60°C), pour a portion of the liquid on the chocolate.
Mix with an immersion blender to form a perfect emulsion.
Add the rest and pasteurize at 185°F (85°C), then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
First, pour the water into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 75°F (25°C), add the fat-free milk powder.
At 105°F (40°C), add the sugar, glucose powder and stabilizer.
At 140°F (60°C), pour a portion of the liquid on the chocolate.
Mix with an immersion blender to form a perfect emulsion.
Add the rest and pasteurize at 185°F (85°C), then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
07
Raspberry Inspiration Spray Mix
300g RASPBERRY INSPIRATION
150g Cocoa butter
450g Total weight
Melt the ingredients together.
Strain before use.
Strain before use.
Assembly and finishing
Molding:
Mold the hearts using some tempered Raspberry Inspiration couverture.
Turn the molds over and let the couverture drain for a few moments, then trim them.
Drain the molds by holding them suspended over two rulers.
Leave to set, then trim any excess.
Leave them in the refrigerator for a few moments, then allow them to set at 60°F (17°C).
Turn out.
Use some differently sized nozzles to cut holes in the molded pieces of chocolate that will serve as lids.
Put the pierced pieces of chocolate in the refrigerator to cool.
Using the Raspberry Inspiration spray mix and a spray gun, give the cold pieces of chocolate a light, velvety look.
Chocolate jelly:
Once the jelly is made, pour it into a frame to a depth of 1cm.
Set it aside in the refrigerator and, once it has set, cut it into 1cm cubes.
Plating:
Place an unpierced half-heart on a shallow plate.
Using a pastry bag, place 40g of Inspiration crémeux in the bottom of the chocolate half-heart, followed by 15g of streusel and 30g of jelly cubes.
Using the siphon, place about 20g of raspberry foam on one side of the heart.
To finish off, place a beautiful quenelle of sorbet in the other side of the heart and cover it with the pierced heart.
Serve immediately.